Beef Stew with Southern Root Vegetables

By: The Local Palate
Beef Stew with Southern Root Vegetables

When thinking of a rich stew to keep cozy during the winter months, three priorities stand out: powerful flavor, enough protein to sustain us, and a super drinkable broth. Here, Ali Ramee shares a beef stew with southern root vegetables like kohlrabi, carrot, potato, and rutabaga. The earthy sweet nourishment provided by the root vegetables mingles with juicy beef chuck and simmers into an intensely savory broth. Packed with flavor and sustenance, this beef stew will quickly become a repeated recipe this winter.

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Serves 4-6

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons salt, divided
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup flour
  • 3 tablespoons neutral oil (such as canola or vegetable), divided
  • 1 medium sweet onion, diced into 1-inch pieces
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 4 cups chicken stock
  • 3 Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 1 bulb kohlrabi or turnip, peeled and chopped into 1-inch pieces
  • 4 medium carrots, peeled and cut crosswise into 2-inch pieces
  • 1 small rutabaga, peeled and chopped into 1-inch pieces
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 2 tablespoons cornstarch
  • 2 teaspoons dijon mustard
  • Chopped parsley for garnish
  1. Add cubed beef, 1 tablespoon of salt, pepper, and flour to a large bowl and toss to evenly combine. Heat 1 tablespoon oil in a large dutch oven over medium-high heat until shimmering. Add half of the beef cubes (this prevents overcrowding/steaming and helps promote better browning) and cook, turning occasionally, until well browned on all sides, about 5 minutes. Remove from dutch oven and set aside. Repeat with another 1 tablespoon oil and remaining beef cubes. Remove from pot and set aside. Do not wipe out pot.
  2. Still over medium-high heat, add remaining 1 tablespoon of oil and onion to dutch oven and cook, stirring frequently, until onion begins to soften, about 2 minutes. Add garlic and tomato paste and cook, stirring constantly, until garlic is fragrant and tomato paste is dark red, about 1 minute.
  3. Add red wine and cook, stirring occasionally, until reduced by half, about 2 to 3 minutes. Add chicken stock, potatoes, kohlrabi, carrots, rutabaga, Worcestershire, soy sauce, remaining 1 tablespoon salt, and beef with any drippings. Bring to a vigorous simmer over medium high, then reduce to a gentle simmer and cook, covered, until beef is fork tender, about 1½ to 2 hours.
  4. In a small bowl, whisk cornstarch and mustard with 2 tablespoons of broth from dutch oven until smooth. Add cornstarch slurry to dutch oven and simmer over medium heat until thickened slightly, about 3 minutes. Serve warm.
  • Recipe By
    Ali Ramee

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